Changes in chemical interactions and gel properties of heat-induced surimi gels from silver carp (Hypophthalmichthys molitrix) fillets during setting and heating: Effects of different washing solutions

Abstract The present study aimed to evaluate different washing solutions [distilled water, CaCl 2 (0.1% and 0.2%, w/v), and MgCl 2 (0.1% and 0.2%, w/v)] on chemical interactions and gel properties of surimi gels derived from silver carp ( Hypophthalmichthys molitrix ) fillets during setting and heating. Besides, changes in protein profiles were analyzed by SDS-PAGE. CaCl 2 and MgCl 2 washing increased the contents of calcium and magnesium in washed surimi pastes. During the gelation process, changes in chemical linkages occurred in all groups, which brought the increases in hydrophobic interactions and the decreases in ionic bonds and sulfhydryl groups. Hydrophobic interactions contributed more in the gel-forming than other non-covalent bonds. Ca 2+ and Mg 2+ washing significantly ( P 2 could bring high value when applied to the aquatic industry.